Monday, July 16, 2012

Beef Brewat

OMG, what a total pain in the butt, and dang it if it wasn't really delicious.  We were trying out this recipe we had at Restaurant Marrakesh in EPCOT and got from their cookbook.  I was a bit annoyed at it's vague instructions.  (it's an ounce by volume not weight FYI) and no instructions on how to substitute phyllo dough for the bastilla leaf but my annoyance faded at the tasting.  It was great.  Super great!  I have never been a fan of sweet and savory, but this recipe makes me a believer.  The sweet, cinnamony meat in the crisp shell is perfect.  I love Moroccan food and this is a perfect example of why it is so wonderful.  The rolling of it is fraught with annoyance and curse words but all is forgotten by the time you taste it! YUM

Beef Brewat

1 lb Ground Beef
1/2 md Onion,Diced
1 oz Cilantro,Chopped
1 oz Parsley,Chopped
1/2 t  Cinnamon
1 pn Ginger
1 pn Saffron
1 t  Salt
2    Egg,Whipped
1 oz Peanut Oil
Bastilla Leaf,Or Phyllo Dough
Powdered Sugar And Cinnamon For Dusting
[Note: Epcot's Morocco cookbook]
Mix the beef, onion, cilantro and parsley and brown in a skillet
add the cinnamon, ginger, saffron, salt,m eggs and oil
Cook fully and let cool
Wrap 1 ounce of the meat in the dough and deep fry
dust with cinnamon and sugar

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